Creamy butternut squash soup with ginger

Kirk McKoy / Los Angeles Times

A DROP OF ACIDITY: This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappeared, leaving a pronounced squash flavor.

A DROP OF ACIDITY: This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappeared, leaving a pronounced squash flavor. (Kirk McKoy / Los Angeles Times)

A DROP OF ACIDITY: This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappeared, leaving a pronounced squash flavor.